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Biscuits and gravy casserole is a classic Southern breakfast made even simpler by turning it into a casserole! Everything goes into a baking dish and into the oven to cook. It could not be any easier!
There’s nothing I love more than a breakfast casserole that ends up helping me out with breakfast the following morning. It’s just what this biscuits and gravy casserole does! Instead of dirtying up several different skillets to make the classic biscuits and gravy, you pour everything into a baking dish and it transforms into the most flavorful and super filling breakfast. It’s perfect for a crowd or meal prep.
This easy homemade biscuits and gravy casserole starts with a layer of tender, buttery biscuits then topped with an egg-milk mixture, followed by juicy, flavorful breakfast sausage, then a thick delicious gravy, and finally, cheese to top it all off!
Why You’ll Love Biscuits and Gravy Casserole
Easy and filling. In this casserole, you get all your fixings as you would in a classic biscuits and gravy dish. It’s everything in one dish! Biscuits, eggs, gravy, and cheese. A complete breakfast, if I do say so myself!
Great for a crowd and meal prep. This casserole makes a decent amount and is perfect for when you have overnight guests or when you’re meal prepping for the week. Guests will appreciate the ease and flavor of this casserole. Additionally, it’s easy to divide these up and reheat them for breakfast in the morning so you’re already off to a great start in the morning with breakfast already prepped.
Rich and flavorful. The flavors of the breakfast sausage and the buttery biscuits make this casserole dish full of flavor!
Ingredients You’ll Need
Here is a list of ingredients you will need to make biscuits and gravy casserole. Make sure to scroll down to view the full recipe for exact measurements.
- Sausage
- Onion powder
- Salt
- Pepper
- Refrigerated biscuits
- Cheddar cheese
- Eggs
- Milk
- Brown sugar
- Salted butter
- Flour
- Milk
- Thyme
How To Make
Here is a general overview of the steps involved to make biscuits and gravy casserole. Be sure to scroll to the bottom of this post for the full recipe.
Set oven and prepare baking dish. Preheat oven to 350 degrees F and lightly spray a 9×13 inch baking dish.
Make the sausage and egg-milk mixture and start layering. Add the sausage and onion powder into a large skillet and fry, breaking up the sausage into smaller pieces. Sprinkle quartered biscuits on the bottom of the baking dish. Spoon the seasoned sausage out of the pan and layer over the biscuits. Sprinkle shredded cheese then in a bowl, whisk together eggs with milk and brown sugar. Pour this mixture over the top of the cheese.
Make the gravy. In the greased skillet, melt the butter over medium heat. Stir in the flour and allow this to cook for at least 3 minutes. Whisk in the salt, pepper, thyme and milk (slowly). Heat this on medium heat until thickened.
Bake. Pour the gravy over the casserole and bake for 30-40 minutes. You may need longer or shorter as all ovens vary and baking dishes may be different sizes.
Substitutions and Variations
I love the versatility of this biscuits and gravy casserole. Here are some swaps you can make:
- Type of sausage: If you don’t eat pork, you can use a turkey breakfast sausage or even chicken breakfast sausage. I’ve seen them in stores more and more! You can also use mild or hot here depending on your heat preference.
- Packaged gravy: Substitute 1 (2.3 ounce) package which should make 2 cups. You could use pepper gravy or pork gravy for best results.
- Biscuit size: If you pick up “grands” sized biscuits, I would recommend cutting those into 8 pieces each, otherwise they will take too long to bake.
- Cow milk vs. dairy-free milk: It is fine to use the milk you have on hand. I enjoy the richness of the whole milk. If you want to make it even richer, you could substitute half and half for some of the milk.
- Cheeses: If you don’t want to use cheddar cheese, Monterey jack, Colby, or gouda are great choices. You may even consider doing a blend of all these cheeses!
Tips for Success
This recipe is pretty straightforward but I always like to give some tips and tricks. Here are some of my tips for this sausage, egg, and biscuit casserole:
- Make-ahead: If you want to make this ahead of time, assemble everything in the baking dish then tightly wrap it and put it in the refrigerator. When ready to bake, bring the baking dish to room temperature while the oven is preheating and bake. You may need a bit extra time since it is starting out from chilled.
- Don’t let too much gravy fool you. I know it seems like a lot but it really does soak up in the bake!
Storage and Reheating Instructions
Leftovers may be wrapped well and stored in the fridge for up to 3 days. They may be reheated in the microwave.
Can you freeze it?
Yes! Wrap it well and put it into a freezer-safe container for up to 3 months. Allow the leftovers to defrost overnight. To reheat from frozen, they are best wrapped in foil and reheated in the oven for 20 minutes at 350 degrees F.
What to Serve with Biscuits and Gravy Casserole
A breakfast casserole such as this one is already filling enough as a standalone, but if you are looking for more breakfast options to include alongside or maybe you’re even having a breakfast or brunch get-together, these are some great options:
- Cheesy Bacon Sausage Breakfast Sliders
- Strawberry Oatmeal Breakfast Muffins
- Cranberry Orange Breakfast Cake
- Cinnamon Sugar Cruffins
Biscuits and Gravy Casserole
Equipment
Ingredients
- 1 pound (454 g) fresh breakfast sausage, mild or hot
- ½ teaspoon (½ tsp) onion powder
- Salt and pepper, for seasoning
- 12 ounce (340 g) package of refrigerated biscuits, cut into quarters
- 1 ½ cups (170 g) cheddar cheese, shredded
- 6 eggs
- ½ cup (118 ml) milk
- 1 Tablespoon brown sugar
For the gravy:
- 3 Tablespoons (42 g) salted butter
- 3 Tablespoons flour
- 2 cups (473 ml) whole milk
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon thyme
Instructions
- Preheat the oven to 350 °F (177 °C) and spray a 9×13 inch baking dish.
- Add the sausage and onion powder into a large skillet and fry, breaking into smaller pieces. Season with salt and pepper and cook until the sausage is browned.
- Sprinkle quartered biscuits on the bottom of the baking dish.
- Spoon the seasoned sausage out of the pan and layer over the biscuits. Make sure to leave the grease and a little bit of sausage in the pan to make the gravy later!
- Sprinkle shredded cheese over the sausage mixture.
- In a separate bowl, whisk together eggs with milk and brown sugar. Pour this mixture over the top of the cheese.
- In the greased skillet, melt the butter over medium heat. Stir in the flour and allow this to cook for at least 3 minutes.
- Slowly whisk in the salt, pepper, thyme and milk. Heat this on medium heat until thickened.
- Pour the gravy over the casserole.
- Bake for 30-40 minutes. If biscuits and eggs are not fully cooked, continue baking for 5 more minutes at a time.
Notes
- The brown sugar balances this casserole perfectly because of the mild heat from the sausage and pepper in the gravy. It pairs perfectly!
- You might feel like there is a lot of gravy for this casserole, but it really soaks up while cooking!
